Join Camila on Zoom for an incredibly unique class: learn to make a type of regional sushi using tinned mackerel!

Most sushi-lovers in the US are familiar with maki or nigiri, but Camila is here to teach you the art of barazushi - aka scattered sushi. Barazushi comes from the Tango region of Kyoto. Camila learned the technique from Eiko-san, a lovely, humble, fun, energetic and senior (close to 80 years young!) cooking instructor.

Barazushi is great for the home cook - tinned fish is more affordable, there’s no working with raw fish, and no rolling required! The mackerel will get deliciously caramelized, and will pair with an array of seasonal vegetables. Chef Camila will also teach you the recipes to cook all the components of a delicious barazushi so you are ready to impress your loved ones with a beautiful meal on a moment’s notice!

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Simple Miso Soup with Tiny Clams 

Barazushi with its components: 

• Sushi rice 

• Caramelized Mackerel

• Marinated Shiitake Mushrooms with Kombu 

• Kinshi Tamago - egg nootles

• Blanched Seasonal Vegetables